Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Properties of Corn Starch-derived Branched Dextrin Produced by a Branching Enzyme

  • Song, Eun-Bum (Department of Agricultural Biotechnology and Center for Agricultural Biomaterials, College of Agriculture and Life Sciences, Seoul National University) ;
  • Min, Byoung-Cheol (Central R&D Center, Daesang Co., Ltd.) ;
  • Hwang, Eun-Sun (Center for Agricultural Biomaterials, College of Agriculture and Life Sciences, Seoul National University) ;
  • Lee, Hyong-Joo (Department of Agricultural Biotechnology and Center for Agricultural Biomaterials, College of Agriculture and Life Sciences, Seoul National University)
  • Published : 2008.04.30
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Abstract

The optimal conditions for the production of branched dextrin from com starch (CSBD) using branching enzyme (BE) were established by investigating the degree of retrogradation of the gelatinized starch. The physicochemical properties of CSBD prepared using the established process were evaluated. It was found that physicochemical properties of com starch were greatly modified by BE treatment. CSBD had a higher dextrose-equivalent value and water solubility than the corresponding control. On the other hand, the viscosities in gelatinized solution and amylose contents of CSBD were lower than those of the control. A high-performance size-exclusion chromatography/multiangle laser light scattering/retractive index (HPSEC/MALLS/RI) system showed that the average molecular weight of CSBD was lower than that of the control. The pasting viscosities of CSBD were stable during the entire temperature cycle. In general, the BE treatment resulted in the retrogradation during storage being lower for CSBD than for the control.

Keywords

References

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